Potato and Green Bean Salad

Wash and halve the new potatoes, then boil for 10 minutes until soft and cooked through. Add the green beans to the pan 2-3 minutes before you drain the potatoes to cook them, too.
200 g new potatoes
Drain the pot and give it a gentle shake with the lid on to slightly rough up the edges of the potatoes (this helps them absorb the dressing more!)
Meanwhile, hard-boil the eggs for 10 minutes, then place in a bowl of ice water to stop the cooking process and prevent the yolk from greying. Peel and halve the eggs.
3 hard boiled eggs
Add the potatoes and green beans to a serving plate and add the red onion, borlotti beans, cherry tomatoes, capers, and fresh herbs.
200 g green beans, 200 g borlotti beans, 1 small red onion, 1 tbsp capers, 100 g cherry tomatoes, 10 g parsley, 10 g basil
Drizzle over the pesto, extra virgin olive oil, dried oregano, vinegar, and lemon juice, along with a pinch of salt and pepper. Gently mix the salad to coat all the ingredients in the dressing.
2 tbsp pesto, 1 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp dried oregano, Salt and pepper, ½ lemon
Nestle the halved hard-boiled eggs into the salad and add any more seasonings or dressings needed.